Vanilla Wafer Almond Pie Crust Recipes

VANILLA WAFER CRUST

Steps:

• Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate. Chill until set.

EASY PRESS-IN PIE CRUST

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
• Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.

UNCLE BILL'S GRAHAM AND VANILLA WAFER PIE CRUST

Steps:

• In a mixing bowl, combine graham wafer and vanilla cookie crumbs and almonds, mix well to combine.
• Cut in butter using a pastry blender or a fork until mixture is crumbly.
• Prepare a 9 inch oven-proof pie dish by spraying with some vegetable oil, then dust with flour, Shake off any excess flour off the pie dish and discard.
• This prevents the shell from sticking to the dish when baked.
• Spoon wafter mixture into the pie dish; press evenly to the bottom and sides using a rounded soup spoon. Also, use a potato masher with small holes or squares to firm the bottom crumb mixture. The thickness should be about 1/4 inch.
• Place the prepared pie dish in the freezer compartment for 30 minutes.
• Bake for 15 minutes in a preheated 400 F oven to set the crust.
• Cool baked pie crust and continue with your pie filling mixture of your choice.
• Pecans can also be used for some pie recipes.
• Suggested recipes to look at: #87452, #18007, #18795, #18705, #18353, #18457.

VANILLA WAFER PIE CRUST

Steps:

• Preheat oven to 350*F
• Crush up vanilla wafers in a food processor, blender or in a sealed ziploc bag with a rolling pin.
• Place crushed vanilla wafers in a bowl.
• Add sugar and butter and stir well.
• Place crumbs in a 9" pie plate.
• Using the back of a measuring cup, firmly press cookie crumbs into the entire bottom and up the sides of the pie plate.
• Bake for 7 - 10 minutes - just until edges begin to turn a hint of brown. Do not over cook.

VANILLA WAFER-ALMOND PIE CRUST

Steps:

• Preheat oven to 350-degrees.
• Process cookies in food processor until finely ground.
• Combine crumbs, butter, salt, vanilla and almonds, stirring until crumbs are moistened.
• Press mixture evenly across 9-inch pie plate.
• Bake crust until crisp, about 7 minutes.
• Let cool completely before filling.
• Crust may also be wrapped tightly in plastic and frozen up to one month.

MUD PIE WITH VANILLA WAFER & PECAN CRUST

Steps:

• PREHEAT oven to 375°F Process wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon over cream cheese layer.
• REFRIGERATE several hours or until set. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.

SWEET ALMOND FLAKY PIE CRUST

Steps:

• In a large bowl, stir together the cake flour, all-purpose flour, baking powder, salt, white sugar, and brown sugar. Cut in the shortening by pinching between your fingers or using a pastry blender, until the mixture has lumps no larger than peas. In a separate bowl, whisk together the egg, water, vanilla, and almond extract.
• Pour the wet ingredients into the dry, and mix until the dough comes together. Divide the dough into halves, pat into a ball, and flatten slightly. Wrap each one in plastic wrap. Refrigerate for at least 4 hours, or overnight before rolling out to make a crust.

KEY LIME PIE BARS WITH VANILLA WAFER CRUST

Steps:

• Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.
• Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
• Pour filling over crust (it's O.K. if it's still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
• Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners' sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.

VANILLA WAFER PIE CRUST

Steps:

• Blend crumbs, butter and sugar thoroughly. Pour into 9" pie plate; press down firmly into bottom and sides with the bottom of a glass. Bake in preheated 375°F oven for 5 minutes. Cool completely before filling with softened ice cream, stiff custard or pudding, or other fully-cooked or no-cook-needed pie filling.

VANILLA WAFER CRUST

Steps:

• In a bowl mix together all ingredients.
• Press into an even layer against bottom and sides of a 9-inch pie plate.
• Bake in a preheated 375 degree F oven for 6-8 minutes.
• Cool before filling.